Brooke Recipe Reviews (Pg. 5) - Allrecipes.com (10178726)

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Gobble Up Granola Snacks

Reviewed: Jul. 24, 2010
These are terrific! I love granola bars and these beat the box granola bars. I used honey instead of corn syrup and dried cranberries instead of reasons. Try these you'll like them.
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Simple Scones

Reviewed: Jul. 20, 2010
These are great! A few tips: Put the dry ingredients in a food processor. Take cold butter from the fridge and cut it up. Add the butter to the dry ingredients. Place food processor bowl into freezer for about 30-60 minutes. Remove from freezer and pulse together until crumbly. Follow the recipe from there.
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Best of the Best Blueberry Muffins

Reviewed: May 22, 2010
Good recipe. I halved the recipe and made 6 regular muffins. They only needed to be in the oven for 21 minutes. I like my muffins a little on the sweet side, so, I next time I will ensure my blueberries are relatively sweet.
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Amish Macaroni Salad

Reviewed: May 16, 2010
This is a pretty good recipe. I made a few modifications: 2 celery stalks, 1/4-1/2 a large onion, 1/2 tsp of celery seed, 1/2 a red pepper and 2/3 cup of sugar. I also used a whole box of rigatoni. This makes a lot. Next time I will only make half of the recipe.
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Pretzel Turtles

Reviewed: May 1, 2010
This recipe couldn't be any easier. I used mini pretzels and Rolos. Instead of adding a pecan I placed another pretzel on top. The result was a pretzel chocolate sandwich. I'm not sure that I would make these again but it only took a matter of minutes to make. Update: People love these treats. I've made them about a dozen times and they are usually devoured in a matter of minutes!
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Baked Teriyaki Chicken

Reviewed: Mar. 15, 2010
This is a quick and easy recipe. I would encourage you to use low sodium soy sauce and line the bottom of your baking dish with aluminum foil. I cooked two chicken breasts, sliced about a half inch thick. Bake in the oven at 400F for about 30 minutes.
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Breaded Chicken Fingers

Reviewed: Mar. 7, 2010
I marinated the chicken for exactly 4 hours and it came out moist and tasty! This was also the first time I used my cast iron skillet. I put the burner on medium heat and let the chicken cook. Super easy.
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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 27, 2010
This recipe is pretty good. You can certainly taste the butter. I cooked it for 30 minutes and it was nice and moist.
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Peanut Butter Cup Cookies

Reviewed: Jan. 8, 2010
My co-workers liked these but I wasn't a fan.  They are certainly edible, just not all that special.  I would encourage anyone making this to use one of the smaller cookie/ice cream scoops (2 tsp); it's the perfect size.  Update:  I have misplaced my 2tsp cookie scoop so now I use my medium cookie scoop.  I then cut that in half, roll it and put it in the mini muffin tray.  The cookies are done in about 7 minutes.  Update 2:  I use my medium scoop to portion the cookies, remove about 1/3, roll and place in the muffin tin.  The cookies cook in 8 minutes.
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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Jan. 5, 2010
This is quick, easy and delicious. Update: I made this for the second time today and took it to a whole new level. I add about 1/2 small jar of sun dried tomatoes, 2 garlic cloves, and 1/2 of lemon freshly squeezed. I will admit it is a little garlic and citrus-y but it you'll love it!
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Pecan Pie V

Reviewed: Nov. 26, 2009
This was my first time trying and making pecan pie. It was a success. If I ever make it again, I will use this recipe. Preheat the oven to 350 and bake for 15 minutes. Turn down the oven to 300 and bake for 50 minutes.
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Sweet Coated Pecans

Reviewed: Nov. 8, 2009
Couldn't be an easier recipe. Similar to others, I lined the baking sheet with aluminum foil and lightly buttered it.
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The Real Mojito

Reviewed: Nov. 7, 2009
Great recipe. I let the lime, sugar and rum sit for a good hour before finishing the drink. I think that was part of the trick. Also, I used Bacardi light rum.
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Buttermilk Pancakes II

Reviewed: Oct. 10, 2009
This recipe is delicious. I highly recommend that all of the liquid ingredients are at room temperature before mixing with the dry ingredients.
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Guacamole

Reviewed: Aug. 28, 2009
This recipe is great. I used red onion and forgot the cilantro. It still turned out pretty good. Although, I'm not sure if a full tsp of salt is necessary. I will make this again in the very near future. UPDATE: A 1/2 tsp of salt is all that is needed, grating the onion and 2 cloves makes this the perfect dip!
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Oatmeal Peanut Butter Cookies III

Reviewed: Jul. 26, 2009
This is a quick and easy recipe. A few tips: ensure the butter is room temperature, if you use SALTED butter there is no need to include the 1/2 tsp. of salt, use a medium cookie scooper, and only bake the cookies for 9 minutes.
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Smokin' Scovilles Turkey Chili

Reviewed: Jul. 20, 2009
This recipe is pretty good but not exceptional. I reduced the heat by using chili powder and used regular diced tomatoes. I do think the corn was a nice addition. I'm not entirely convinced that I will make this again.
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Alyson's Broccoli Salad

Reviewed: Feb. 9, 2009
This is a super easy recipe and it tastes great. I used Red Wine Vinegar, seedless red grapes, no sunflower seeds, and Splenda.
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Chex® Muddy Buddies®

Reviewed: Dec. 22, 2008
Great recipe; kids and adults love this treat. I only make about half of the recipe most of the time. Things to note, I usually put the cereal in a food storage bag and then I pour the chocolate/vanilla/peanut butter/margarine mixture in the bag and mix it all together. I then pour a little over a cup of powdered sugar in the bag and mix. If I make the whole recipe I usually use about 2.25 cups of powdered sugar.
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Buttery Soft Pretzels

Reviewed: Dec. 17, 2008
I enjoyed this recipe; it's hard to say that this really tastes like a soft pretzel. Nevertheless, the flavor is good. Things to note: only use 4 cups of flour and reserve some of the 4th cup to to use when kneading the dough; turn on the oven to 200 degrees and place the dough in an oiled boil over the back-burner for 1.5 hours; spread butter over the pretzels while the pretzels are cooking in the oven and again when the pretzels come out of the oven, and cook the pretzels in batches at 425F degrees for 10 minutes. Update: I changed the serving to 4 and I only needed about 1 cup of flour.
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Displaying results 81-100 (of 128) reviews
 
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